For the filling:
1/2 can of condensed milk (197 g)
1/2 cup of coconut milk (120 ml)
1/2 cup of grated coconut (40 g)
1 egg white
,
For the dough:
1 1/2 cups all-purpose flour (180 g)
2 tablespoons of unsalted butter, softened
2 eggs
2 tablespoons of water
2 tablespoons of grape jelly (for decoration)
For the filling:
1/2 can of condensed milk (197 g)
1/2 cup of coconut milk (120 ml)
1/2 cup of grated coconut (40 g)
1 egg white
,
For the dough:
1 1/2 cups all-purpose flour (180 g)
2 tablespoons of unsalted butter, softened
2 eggs
2 tablespoons of water
2 tablespoons of grape jelly (for decoration)
Prepare the filling: In a medium saucepan, cook all ingredients except egg white over high heat, stirring constantly until thickened and smooth
Remove from heat and let cool
Let it cool and add the egg white, mix well and cover with plastic wrap to prevent a skin from forming. Reserve
Preheat oven to 400°F (200°C)
Prepare the dough: On a clean surface, combine flour and butter
Make an indentation in the center, add eggs, and with your fingers, mix until it forms a crumbly texture
Make another indentation and add egg whites
Mix well and gradually add water to form a smooth and homogeneous mixture
Mold into 22 small cakelets patted with melted butter (if using anti-stick pans, no need to grease)
Bake in preheated oven on a baking sheet for about 15 minutes until lightly golden
Distribute reserved filling among the cakelets and return to the oven for another 15 minutes or until firm
Remove and demold
Top with grape jelly and serve at room temperature
95.5 calories per serving
